Lime-Glazed Chicken

Lime Glazed Chicken1

Hey guys!I’m back from my little blogging break I took after completing the 12 Days of Christmas series.It was a blast nd I feel super proud and accomplished that I actually pulled it off, but I did need a few days to recoup and recover from 12 straight days of posting.

Once again, thanks to all of you who followed along, liked or commented on all those posts. If you missed some or all of it, well, the posts are still there. Feel free to look back over the past few days and get caught up. I’m sure not all of us are in sugar comas yet, right? No reason why you can’t get some before the new year starts.

Speaking of which- it IS almost New Years Eve isn’t it? How is it 2015 ALREADY? If you figure it out, let me know because I swear we just started 2014.

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Anyone have any great plans for tomorrow night that I should know about? Me, you ask? Heh.

Guys, I’m the last person you want to ask about how to spend a New Years Eve. I’ve told you before, I’m a complete and total introvert. That’s the polite way of saying that I’m kinda boring. The not-so-polite way of saying it is to just straight up admit that not only am I kinda boring, I’m also kinda lame- when it comes to ‘partying’ stuff anyway.

Let the track of my New Years Eve nights speak for itself:

One year, I went to bed at ten, and slept straight through the whole thing, not getting up until eight the next morning.

Another, me and my mom spent NYEwatching one of those half hour long infomercials selling a 1970’s soul collection on CD. The New Year rung in with us singing along to Donna Summer and The Emotions. (But to our credit, we still didn’t buy the CD set)

I spent one year watching an ER marathon and binge eating saltine crackers  (don’t ask, I just got a craving for them).

And last year, all of us here spent New Years Eve in the living room having a Disney karaoke marathon. Enough said about that.

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This year? Well, it’ll probably involve me and a sofa, I’ll tell you that much.

Please tell me you guys will be doing something more interesting than all of that.

On second thought, no don’t tell me that. Just say you won’t be doing anything interesting for NYE either- I’ll feel better about my boring, uneventful self that way.

I’ve had this recipe swimming around in the blog folder of my computer for a while now- I just kept forgetting to put it up (to be honest, I’m not too crazy about how these pictures turned out in retrospect, but oh well). It’s another simple, quick and pretty healthy chicken dish that I use for my family when I buy bulk chicken breast packages from the grocery store to last us through the week.

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This chicken reminds me of a dish I’d order in a Latin American-themed restaurant alongside some paella or arborrio rice. You could even slice or dice it up and throw it in a tortilla or on top of a salad for a full meal. I’ve done both with this chicken and it turned out great both times. The ingredients are simple, but the flavors still really pop. Give it a shot when you don’t have a lot of time on your hands and still want a great meal.

Seeya ‘next year’ guys 😉

Lime Glazed Chicken


Recipe Courtesy of Great American Recipes

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Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • 1/4 cup honey mustard
  • 1 tbsp. finely grated lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. honey
  • 1 tsp. minced garlic
  • 1/4 tsp salt
  • 1/4 tsp. black pepper

 Directions

1. Preheat oven to 350°F. Lightly spray an 11 x 7 inch baking dish with nonstick cooking spray.

2. Place the chicken in the prepared baking dish. Combine the mustard, lime zest, lime juice, honey, garlic, salt and pepper in a small bowl.

3. Brush half of the glaze over the chicken. Bake, brushing with the remaining glaze occasionally, until the chicken is cooked through and the juices run clear when pierced with a knife, 25-30 minutes. Serve.

Sambal Chicken Skewers

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So, I have a confession to make.

I’m a really bad griller. It’s true. If you ask me to grill you something, I am probably, most likely, almost definitely going to mess it up.

I’m sure that the whole thing is probably easy enough to do if you’ve got a gas grill, but we only have a charcoal grill at my house and for the life of me, I cannot keep that thing hot enough to cook the food. Don’t get me started on using smokers and special types of wood and all those other fancy doohickies (did I spell that right? I don’t think I did.)

I remember one Memorial Day a couple of years back where I tried to help my Mom grill. When we couldn’t keep the coals hot enough, we finally got the idea in our heads that we needed something to feed the flames since the coals obviously weren’t cutting it.

Don’t ask why, but for some reason, we decided to go with old newspaper.

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Well, it got the coals hot enough, for sure. It all just started going south AFTER we put the meat on the grill…and the newspaper started flaking and flying up all over the place, sticking to the food.

Good times, Good times.

Long story short, we ended up rinsing off the meat and just finishing it all in the oven and slow cooker that day. But it still served to teach me a very valuable lesson: I’m NOT a griller. At least not now. Maybe one day I’ll just sit down and force myself to learn. I could also just find a guy to date who knows how to do it and just leave all that grilling business to him. Either one would work.

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I say all of this because it’s very frustrating for me when I see or find a recipe that I would reeeeeeeeeally like to try, but it’s supposed to be grilled. My culinary shoulders give a little slump every time I see that and I just think,

“What? It’s supposed to be grilled? But…but…I don’t know how to grill. I suck at grilling. How am I supposed to do make this if it’s supposed to be grilled? No fair!”

Most of the time, I just end up putting said recipes aside for the day that I do end up learning to grill. But not this time. This time, I just couldn’t put it aside. I wanted to make this recipe, darn it. And I didn’t want to let grilling get in the way of me and my food.

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Bon Appetit is such a dangerous website for me. I can browse it for 5 minutes, and suddenly I want to cook absolutely everything I see there. That’s what happened with this recipe. I saw it, and I just knew, people. I knew I had to make this, come hell or high water.

I may not know how to operate my charcoal grill…but my oven? She and I are on very good terms with each other.

I made this recipe work for me, people. And really, I’m so glad I did. Because grill or no grill, it’s really so friggin delicious. The marinade is what really makes the flavors pop. The rice wine vinegar gives a slight tang and acidity to the chicken that is somehow tempered by both the saltiness of the fish sauce and the sweetness of the ginger and brown sugar. The hot chili paste doesn’t bring as much heat as you would think it would- I would describe it more as more of a smoky flavor. The Sriracha is where the heat comes in, sneaking up on you in the back of your throat even after you’ve swallowed the chicken. I’ve eaten a lot of chicken breasts and I’ll be the first to admit that it’s not easy to inject them with much flavor. But this really does do the job.

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I did make some modifications to this recipe for my own purposes: first, I obviously baked them in the oven rather than grilling them. But the original does call for them to be grilled, I can see how they would taste even better if they were. So if you’re good at grilling, then by all means, go for it. Second, rather than just putting the marinade on the meat the same day as cooking, I did let them it sit overnight in the fridge, just to make sure all the flavors would fully permeate. However, if you’re in a hurry this isn’t necessarily mandatory. Third, the original recipe called for you to take the used marinate, bring it to a boil over the stove, then brush it over the finished chicken.

Yeah…I just couldn’t bring myself to do that. I know that boiling the marinade is ‘supposed’ to take the bacteria out of it. But my paranoia and just the idea of eating something that raw, uncooked chicken sat in made me feel queasy. I just re-made the whole marinade and warmed it up over the stove. That way I don’t have to worry that I’ve poisoned myself and my family.

So, Grill. We managed to avoid each other once more. Perhaps we shall meet one day- but that day is not today.

Guys, I give you…Sambal Chicken.

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Sambal Chicken Skewers

Recipe Adapted from BonAppetit.com

Ingredients

  • 1/2 cup (packed) light brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup hot chili paste (such as sambal oelek)
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 1/4 cup Sriracha
  • 2 teaspoon finely grated peeled ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
  • Sesame seeds, optional
  • 8 bamboo skewers soaked in water at least 1 hour

Directions

1. Preheat oven to 350 degrees.

2. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

3. Line a sheet pan with aluminum foil or parchment paper, and place a wire rack over it. Spray rack with non-stick cooking spray. Lay chicken skewers on rack and bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

4. While chicken is baking,make a second batch of the marinade and warm in a saucepan over the stove.

5. Brush sauce over finished chicken and sprinkle with sesame seeds.

Supreme Pizza Pasta Salad

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I know, I know. Another ‘pizza’ themed recipe. I’m sure it’s kinda getting to be overkill at this point, right?

Well just bear with me one more time. This’ll be the last ‘pizza-style’ recipe I share for a while (at least I THINK it will. I may change my mind about that), and it really was too good NOT to share with you all in the case that you hadn’t heard of it before.

Does pizza have a flavor? I don’t mean the individual ingredients themselves, I mean the actual dish of pizza in and of itself- does it have a specific taste and flavor all on it’s own?

I think so. I mean, I sure can pick out a particular smell at my job and immediately think, “Someone here ordered pizza.”

Then I stick out my bottom lip and kick an imaginary rock because somebody has pizza and they’re not sharing it with me.

I don’t care if it’s just one of the $5 Hot-N-Readys from Little Caesars. When you’re at work and you smell pizza, ANY kind of pizza smells and looks good. And when you don’t get any, you just get in a really rotten mood, then turn back to your crappy food that you brought from home and tell yourself that it tastes just as good. (It definitely doesn’t. Very few things taste as good as pizza.)

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I decided to make this dish purely out of curiosity. I thought it sounded like a good idea, but wasn’t exactly sure if pasta salad- that most famous dish of cookouts that’s usually just seasoned with a bottle of Italian dressing, could actually taste like the ‘flavors’ of a pizza. As it turned out, it really did because the first thing that came out of mouth when I took a bite of this was, “Heh. It tastes like pizza.” (i.i, delicious)

Although the title of this recipe is Supreme Pizza Pasta Salad, I think you should really just adapt it for yourself, and throw whatever you eat on your pizza, into this salad. Supreme Pizza is just what I like, so I used the toppings, plus some roasted red peppers that I roughly chopped up.

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Well, I kinda take that back. There are some rules that go with this when it comes to add-ins. You have to put pepperoni in this- even if you don’t like it on your pizza. And if you don’t like pepperoni on your pizza, then you’re dead to me.

Also, if by some horrible error of your tastebuds in fooling you into believing that you like things like anchovies or black olives on your pizza, then you shouldn’t add them in here either. They’re both disgusting. They’ll ruin the dish.

I’m taking this dish to this week’s Fiesta Friday #28, hosted by  Margot and Saucy.  Give it a shot,  it’s quick, easy, and tastes like pizza: what more do you want from me? 😉

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And now, because I’ve run out of things to say and am too lazy to try and think of anything else to discuss: some completely random facts I hunted down just for you guys.

  • It takes the “Where’s Waldo” artist one month to complete a drawing. (Yeah, I can definitely buy that. I have no idea how that guy can make so detailed drawings that, save for the one itty bitty space where Waldo is hiding, are wholly insignificant. Great talent.)
  • Oprah Winfrey earns $315,000,000/year = $26,000,000/month = $6,000,000/week = $850,000/day = $35,000/hr = $600/minute = $10/sec! (I don’t know whether to be really happy about this because Oprah represents such a Cinderella story, or really depressed because my yearly salary is what she makes in an hour and a half.)
  • Make a fist with your left hand, squeeze your left thumb and then put your right index finger down your throat. “NO GAG REFLEX” (OMG, guys, I actually tried it, and it worked! #MINDBLOWN)

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Supreme Pizza Pasta Salad

Recipe Adapted from Rachael Ray

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 plum tomatoes, seeded and chopped
    1/2 medium red onion, chopped
  • 8 fresh white button mushrooms, sliced
  • 1 small green bell pepper, seeded and chopped
  • 1 stick pepperoni, casing removed and cut into a small dice
  • 1 (9.6 oz) bag of pre-cooked sausage crumbles
  • 20 leaves fresh basil, torn or thinly sliced
  • 1 pound rotini pasta, cooked to al dente and cooled under cold water, then drained

Dressing:

  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano leaves or Italian dried seasoning
  • 1 rounded tablespoon tomato paste
  • 2 tablespoons red wine vinegar, eyeball it
  • 1/3 cup extra-virgin olive oil, eyeball it
  • Freshly ground black pepper
  • 1/2 cup grated parmesan cheese

 Directions

1. Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl.

2. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing.

3. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl. Add the parmesan cheese, then toss salad to coat evenly. Adjust your seasonings and serve salad.

Dornish Garlic Strata

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Game of Thrones Series Week #7

I swear that every time I think I’ve seen the most dramatic Game of Thrones episode this season, the next one will come on, and I will be freshly stunned and shocked by the jaw dropping ending. I think this may be the best season yet, and from what I understand from my twin sister (who knows what’s going to happen with the story ahead of time), the best is still yet to come in the final two episodes we have left. There was a lot to recap from this past week’s episode- yes, even more than that last scene, which I’ll get to in a minute. So let’s review, shall we?

  • I find the romance between Grey Worm and Missandei to be cute. They definitely have chemistry between each other, and although I think they may be one of the sweeter couples in the GoT series, I can’t see that they have much of a future together. Unless Missandei is one of those women who don’t mind being in a relationship with a guy who’s been ‘handicapped’ (if you know what I mean), which she doesn’t seem to be for now. Peeping Tom or no Peeping Tom, she’s definitely into Grey Worm. Side note: the Mother of Dragons braids her servants hair and does Girl Talk in her spare time? Since when did this happen?

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  • Speaking of Daenerys, oh man, how about  her kicking Ser Jorah to the curb? I understand her suspicion of him now that she’s found out the truth about the poison, but I still feel like this may be her one, big ‘fatal error’ that sets things into motion towards her losing her shot at ever being able to take over the Iron Throne for herself. Whether she realizes it or not, Jorah was the best and truest friend that Daenerys has EVER had. Tywin Lannister certainly realizes it, and she’s playing right into his schemes to thwart all of her plans just because of one mistake that Jorah made years ago. All that he’s went through with Daenerys should have been more than enough for her to at least grant him the opportunity to properly explain himself to her and allow him to give his side of the story. Not only that, I’m also disappointed that she made the blunder of throwing him out of her country alive when he now has so little to lose and now, so much to get revenge on her for. Let’s not forget, Jorah still had sour grapes over her new dalliance with Daario Nahaaris. To be rejected by the woman you’ve loved, served, protected and stood by through thick and thin is hard enough for any man- but to then be kicked to the curb over 1 misunderstanding without even the chance to properly defend himself is probably going to be enough to send Jorah over the edge and straight into the enemy’s camp. He knows her mind, her secrets, the workings of her kingdom, army, and her plans. If Daenerys was really set on ridding herself of him, she should have just had him executed and let that be the end of it; Banishing Jorah is going to be the nails in her coffin, mark my words.

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  • You know, I’m definitely not going to say I’m thrilled about this turn of character for Sansa, but I’m also definitely not going to say that I don’t completely understand why she’s decided to stay on Littlefinger’s ‘good side’ and try to make herself an ally for him, and not a mere prey. She knows that he was obsessed with her mother, she saw him shove her aunt through the moon door without blinking an eyelash, she knows that he poisoned Joffrey- all with that cool, sneaky smile on his face. It took her a while, but our Sansa has finally grown up and seen the way that the world works. She knows she’s not tough or strong enough to take Littlefinger on as an enemy, but she obviously feels strong enough to try and play his (creepy/disgusting) infatuation with her as Catelyn’s daughter to her own advantage. I can’t say that I can see any other way for her to survive at this point. Women do what they have to do when they have to do it- it’s just the way things are. (Another side note: was I the only one reminded of Maleficent by Sansa’s new threads and hair job? Maybe it’s just because Angelina Jolie’s movie just came out, I don’t know. But she did  seem very reminiscent of of the Disney icon to me,)
  • In other news, Ygritte’s heart wasn’t completely demolished by Jon Snow’s diss as she was willing to let Gilly and her baby live. To be honest, I can’t wait to watch it freeze right back up when the two of them meet back up again. I don’t care how good a fighter he is; Hell hath no fury like a woman scorned and that means that our Jon is in for SUCH a beat down when Ygritte gets her hands on him again.It’s bound to be epic.
  • Well, Theon turned his ‘faux’ performance out after all- resulting in more people dying and Ramsay Snow dropping the ‘bastard’ title from his name. Oh joy. Oh rapture. I’m sure this will go splendidly.

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  • And of course, there was the Trial By Combat. Oh man, what a scene. I’m trying to think of a more grisly, gruesome death scene in Game of Thrones up to this point (and we all know there have been plenty), but I’m coming up with blanks. Nothing tops Oberyn’s exit. Blegh. Here’s my take on the fight: Guys, I’m sorry, but this was doomed from the very beginning. You know why? Because Oberyn was going into this fight with his feelings. It was personal for him, and there’s always a much bigger risk when you fight with your feelings. I understand why he wanted to fight the Mountain; he wanted vengeance for his sister and her children. But it was this desire for vengeance that ended up getting him killed. Oberyn not only wanted to kill the man who killed his family, he wanted to get  a confession from both the killer and indict/humiliate the man who ordered the hit: Tywin Lannister. If he’d been satisfied with just killing the Mountain, he never would have gotten distracted enough to let him live long enough to force him to name Tywin as the mastermind behind the crime. He couldn’t afford to be that careless with that good (and huge) a fighter- it should have been a quick, clean, precise kill. Oberyn was obviously capable of doing that, but he wanted to kill the Mountain, he also wanted to humiliate the Lannisters. His own pride was ultimately his unfortunate downfall. God knows what Tyrion is going to do now that his champion is dead. I’m sorry to see Oberyn go; he was a very charismatic character, and I was touched by his devotion to avenging his sister’s rape and death.

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Because last week was our farewell to Prince Oberyn, I thought that I would dedicated this week’s dish to him. In thinking of aspects of Oberyn’s character, I obviously decided to draw on inspirations from his amorous, exotic nature, while also being substantive and delicious. (Yes, I did just use that word because Pedro Pascal = male deliciousness on a stick. Am I right? Of course right.)  What I came up was this strata recipe. What makes this an Oberyn recipe? The garlic and the eggs; both are considered to be ancient and modern aphrodisiac foods (you learn something new every day, huh?). I ate mine with jalapenos and salsa on top to give it that extra ‘Dornish’ kick; it was just as fantastic as it looked. This would make a great recipe for a brunch to feed a crowd, or an easy fix for a Breakfast for Dinner craving.

R.I.P. Prince Oberyn. You fought well. You (and your smoking hot accent) will be thoroughly missed.

Game of Thrones Series

Week 1: Pigeon {Chicken} Pies

Week 2: Winterfell Brown Bread

Week 3: Southron Spinach & Plum Salad

Week 4: Baratheon Smothered Pork Chops & Apple Gravy

Week 5: Lemon Cakes

Week 6: Dothraki Flat Bread

Week 7: Dornish Garlic Strata

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Dornish Garlic Strata

Recipe Adapted from Annie’s Eats and Ina Garten

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For Garlic Oil:

  • 6 garlic cloves, peeled
  • 1 cup extra virgin olive oil

For Strata

  • 3 tbsp. unsalted butter
  • 1½ cups onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 (10 oz.) pkgs frozen chopped spinach, thawed & drained
  • 8 cups stale, cubed bread, cut into 1-inch cubes
  • 1/2 cup plus 2 tbsp garlic oil
  • 1 1/2 cups shredded Parmesan cheese (6 oz.)
  • 12 large eggs
  • 2¾ cup milk
  • 1 1/2 cup meat of your choice (sausage, chicken, bacon, ham)
  • 1 tbsp onion powder
  • 1 tsp garlic & herb seasoning (like Mrs. Dash)
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

 Directions

1. In a small saucepan, bring garlic and oil to a boil, then turn heat to low, and cook for 5 minutes, until garlic is lightly browned. Turn off heat and set aside. The garlic will continue to cook.

2. Remove garlic cloves from the oil & slice them. Place them in a bowl & pour the oil over them.

3. Place bread cubes in a bowl, and pour garlic oil over them. Toss to combine, set aside.

4. Melt the butter in a medium skillet over medium heat.  Add onions & peppers to pan and sauté until soft, about 5 minutes.  Stir in the spinach, remove from the heat and set aside.

5. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the meat, one third of the spinach mixture and one third of each of the cheese.  Repeat these layers twice more with the bread, meat, spinach and cheese.

6. In a medium bowl, combine the eggs, milk, onion powder, garlic/herb seasoning, paprika, and pepper.  Whisk together until blended.

7.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.

8. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

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Roman-Style Chicken

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If you guys have read my ‘About’ page, then you already know that I’m a self-professed Food Network addict. That was not an exaggeration. I definitely am. The default station that I always turn to on my television is Food Network. I know all of the tv personalities and their shows. I splurge and buy the Food Network magazine every single month. I’m also a member of their website and frequently save and try recipes that I see on TV or see online. One of my goals for the blog is to have a themed recipe series for each one of my favorite Food Network stars, where I only cook about 3-4 of some of my favorite of their recipes and share them with all of you. It’ll happen. I’m determined. Stay tuned.

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One day I was perusing the Food Network website for ideas of what to do with the standard package of chicken breasts that I bought from the grocery store (that I always end up buying every week). There was a side bar that showed the current most popular/saved recipes at present. One of them was given 5 out 5 stars and had 1,151 reviews. It was a recipe called Roman Chicken from Giada de Laurentiis.

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I literally couldn’t find anyone that said anything negative  about this recipe. Everyone on Food Network’s website said that it was just awesome, and even better (and perhaps most importantly), I had all of the ingredients to make it already on hand in my kitchen/pantry. So I gave it my best shot.

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I  love when I decide to try a completely new recipe and it turns out exceeding my expectations, and this chicken was definitely one of them. I usually don’t care much for Italian-style food, but I could eat this dish all day long. The name is so befitting of it, as it really reminded me of a rustic Tuscany evening. The sauce is super flavorful and it just screams to have a loaf of crusty, Italian-style bread on the side to dip it into- which I also happened to have on hand.

This is an easy dish, but it’s also one that I would serve to guests or a significant other to impress. Moral of the story: when not in Rome, make Roman-Style Chicken and you just may feel like you are.

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Roman-Style Chicken

Recipe Adapted from Giada de Laurentiis

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 6 boneless, skinless chicken breasts
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 2 red bell peppers, sliced
  • 3 ounces bacon, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

3. Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes.

4. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Serve.

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